A 2026 Bib Gourmand
Terra Olea received the Michelin Bib Gourmand in the 2026 Guide for culinary excellence at an accessible price. In the Arruzafilla quarter, slightly removed from the historic centre, this restaurant represents a direction for Córdoban cooking: local, creative, and built around the producers behind each ingredient.
The tasting menus
Two menus with specific names. Flos and Cibarium — both referencing the olive ("olea" in Latin), the crop that has shaped local agriculture since antiquity. For vegetarians, a complete 14-course menu covers the full range of the Andalusian terroir without meat or fish.
Who makes the ingredients
Every plate comes with a provenance. The artisan olive oils are cold-pressed at family mills in Villafranca in the Sierra de Córdoba — a village also home to the AguaSierra water park. Vegetables arrive from smallholders in the Campiña, harvested that morning. Goat's cheeses come from the Subbética, aged in traditional cave cellars. Extra-virgin, DOP-certified oils that carry the character of specific hillside groves.
The kitchen
The dining room looks directly onto the stoves. Guests watch the chef and team plate each dish. 9.7/10 on TheFork, 4.8/5 on TripAdvisor. Reserve ahead, especially at weekends.
